- Prep time
- 1 hour PT1H
- Cook time
- 65 minutes PT65M
- 12-14 servings
Velvety smooth and creamy, this decadent cheesecake is mouthwateringly delicious. Serve this patriotic delight at your next shindig and you’ll be dubbed baker of the year!
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- 5 tablespoons melted butter
- 5 packages (8 ounces each) cream cheese, room temperature
- 1¾ cups sugar
- 3 tablespoons all-purpose flour
- 1½ teaspoons grated lemon peel
- 1½ teaspoons grated orange peel
- ½ teaspoon vanilla extract
- 5 eggs
- 2 egg yolks
- ½ cup heavy cream
- 2 cups sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 6 ounces raspberries
- 10 ounces blueberries
Preheat oven to 350°F.
Grease bottom and sides of a 9-inch springform pan.
To make the crust, mix graham cracker crumbs and sugar in a medium bowl. Slowly add melted butter and stir frequently until mixture is moist and can be held together by pinching. Press mixture firmly into bottom of pan and partially up the sides. Pack the crust mix snugly into the corners of the pan creating a right angle.
To make the filling, beat together cream cheese, sugar, flour, lemon peel, orange peel and vanilla extract in a large bowl. Beat eggs and yolks into mixture, one at a time. Add cream and beat filling until well mixed.
Pour filling over crust in springform pan. Bake for 55 minutes or until center doesn't jiggle.
Reduce oven temperature to 250ºF.
To make the topping, combine sour cream, sugar and vanilla extract, and stir until thoroughly blended. Pour topping onto cheesecake and spread evenly. Bake for 10 minutes.
Let cake cool in pan on a wire rack. Cover and refrigerate for 3 hours or overnight.
Garnish top of cheesecake with berries. To create circular design with berries, place berries around edge of cake and continue to create circles within the circles of berries. Remove side of spring-form pan just prior to serving.